Crock Pot Smothered Chicken with gravy is a really easy recipe with lots of tender chicken and mushrooms. The gravy is amazing over rice and the entire dinner is effortless.
Your family will go crazy over this recipe for Crockpot Mushroom Chicken. The gravy is the absolute best. Even better, the crockpot chicken recipes is so easy. If you can toss a few things in the crock pot, you can make this easy meal.
If you have tried our Crock Pot Smothered Pork Chops or Crock Pot Chicken Marsala then you will love this easy crockpot chicken recipe.
What's in this post: Crock Pot Smothered Chicken
Why We Love This Recipe
This meal is so easy, made with simple ingredients and will save you money because you can use what you have. The mushroom gravy taste amazing with tons of flavors.
There are so many side dish to serve with crock pot smothered chicken that it makes it so easy. It is the best comfort food and all around a great meal.
It is easy enough for busy school nights but so delicious you will want to serve it to company. Condensed soups really make it so easy and it all comes together perfectly in the slow cooker.
Ingredients
- Boneless Skinless Chicken Breasts – You can also use boneless skinless chicken thighs or chicken tenders. You can also make crockpot smothered chicken legs.
- Cream of Mushroom Soup – Learn Homemade Cream of Mushroom Soup Recipe or you can use Homemade Cream of Chicken Soup.
- Sliced Mushrooms – Use can or fresh mushrooms. We have even added in carrots.
- Onion Soup Mix – Use store bought or make Homemade Onion Soup Mix
- Chicken Broth – If you are out, see Chicken broth substitutes
Scroll to the bottom for the full recipe and ingredients in the recipe card.
How to Make Cream of Mushroom Chicken in the Crock Pot
Step 1 – In a small mixing bowl, whisk together the cream of mushroom soup, onion soup mix, chicken broth, thyme and black pepper. A ½ teaspoon of garlic powder, onion powder or garlic salt is a great addition.
Step 2 – Lay the chicken at the bottom of the crock pot.
Step 3 – Pour the sauce over the top of the chicken.
Step 4 – Then top with the mushrooms.
- Step 5 – Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Step 6 – Remove the chicken from the crock pot and shred it into large pieces.
- Step 7 – Stir together the cornstarch or all purpose flour and cold water in a small bowl.
- Step 8 – Stir this mixture into the crock pot and mix the chicken back into the sauce in the crock pot.
- Step 9 – Cover and slow cook on low for 20-30 minutes until the creamy savory gravy thickens.
- Step 10 – Serve warm and enjoy!
Expert Tips
- Shredding Chicken – You can easily shred the chicken with two forks or Learn How to Shred Chicken with a Stand Mixer.
- Sauce Consistency – We like a thicker creamy mushroom sauce consistency so that is why we add the cornstarch slurry. If you prefer a thinner sauce, you can leave this step out.
Serving Suggestions
This recipe is delicious served with many side dishes such Instant pot White Rice Recipe or Microwave Brown Rice. You can learn how to freeze rice and you can make this meal even easier. I love to grab the rice from the freezer in the morning and when we come home it is all ready to reheat and serve.
It’s also delicious over pasta Any type is great! Try bowtie, penne, egg noodles or whatever you have on hand. We also love Instant Pot Mashed Potatoes with this so we can pour the gravy all over the potatoes.
You can learn how to make Slow Cooking Mashed Potatoes that are so creamy and easy. If you want to get some veggies in there, a simple side salad goes great with it and only takes a few minutes to prepare. Roasted Green Beans and Baked Butternut Squash are also really tasty too with it.
This meal is also good with asparagus. This oven roasted asparagus is a family favorite and it is very simple and quick to make.
Frequently Asked Questions
No, there is no need to brown chicken before placing in the slow cooker. You can place raw chicken in the slow cooker
We like to cook chicken on low but if necessary you can cook chicken on high. Watch closely so the chicken does not dry out.
You can use Fresh Mushrooms or Canned Mushrooms in this recipe. We like to use fresh mushrooms that you can easily get at the grocery store that is washed and sliced.
Storing Tips
- Storing – Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheating – Reheat leftovers in the microwave or stove top depending on how much you have leftover.
- Freezing – You can place the cooled leftover creamy mushroom chicken in a freezer safe container for up to 3 months. Thaw in the fridge overnight when ready to reheat. Check out more Easy Crock Pot Freezer Meals.
More Easy Crock Pot Chicken Recipes
We love to hear from you. If you make this Crock Pot Cream of Mushroom Chicken Recipe, please leave us a comment or a star review.
Crock Pot Smothered Chicken
Ingredients
- 4 Boneless Skinless Chicken Breasts
- 1 can Cream of Mushroom Soup (10 ounces)
- 8 ounces Sliced Mushrooms
- 1 packet Onion Soup Mix
- 1 ½ cup Chicken Broth
- ½ teaspoon Dried Thyme Leaves
- ½ teaspoon Black Pepper
- 1 Tablespoon Cornstarch
- 2 Tablespoons Cold Water
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Instructions
- In a small mixing bowl, whisk together the cream of mushroom soup, onion soup mix, chicken broth, thyme and black pepper.
- Lay the chicken at the bottom of the crock pot.
- Pour the sauce over the top of the chicken and top with the mushrooms.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Remove the chicken from the crock pot and shred it into large pieces.
- Stir together the cornstarch and cold water in a small bowl.
- Stir this mixture into the crock pot and mix the chicken back into the sauce in the crock pot.
- Cover and cook on low for 20-30 minutes until the sauce thickens.
- Serve warm and enjoy!
Could you add rice or potatoes to the crockpot to make it a one pot meal, and if so when would you add them?
Excellent recipes thank you so much for sharing
Your kind words mean a lot—thank you! I’m so glad you liked the recipe.
Very very delicious
Daisy – Wahoo! So happy you enjoyed!
Is there an instant pot recipe for this?
I haven’t made an Instant Pot version of this recipe yet. I would recommend adding all the ingredients to an instant pot (except for the cornstarch) and cook on high pressure for 20 minutes with a quick release. Shred the chicken into large pieces and then stir in the cornstarch mixture on the sauté setting until thickened. Let me know how it turns out!
Thanks for the reply. I tried this in the Instant Pot and got a burn notice. I added a little more chicken broth and restarted it, and that solved the problem. I’d suggest not mixing the soup and broth—just put the soup straight from the can on top of the chicken.
I used large frozen chicken breasts and cooked for 15 minutes. It cooked a bit longer since I had to restart it after the burn notice, but it turned out good in the end. If you have the time, I feel low in the slower cooker is the best as I’ve done this recipe on high in the slow cooker as well, but if you are in a hurry this works.
I am inquiring about the instructions. Specifically 2nd and 3rd. 2nd says to “Top chicken with the sliced mushrooms.” 3rd says to “Pour the sauce over the top of the chicken and top with the mushrooms”. My question is do you put the mushrooms on top of the chicken as stated in the 2nd instruction or on top of the sauce as stated in the 3rd instruction?
Cher – I’m so sorry for the confusion. I place the sliced mushrooms on top of the sauce in the crock pot. I have updated the post and the recipe to be more clear. I hope you try out this recipe and that you enjoy it!
Loved this chicken!!
LOVE this smothered chicken recipe!!
Love the mushrooms in this one
I love Beef and Mushrooms, now our family has a new favorite… this easy recipe!